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Cauliflower couscous and roasted chickpeas with pesto recipe

3 ratings

This colourful cauliflower couscous recipe is brimming with chickpeas, sultanas and hazelnuts and topped with a homemade nutty pesto. Enjoy this hearty North African-inspired salad for a filling lunch or easy dinner. See method

Serves
4

20 mins to prepare and 30 mins to cook

423 calories / serving

Ingredients

1 red onion, finely sliced

2 tbsp olive oil, plus extra for frying

400g tin chickpeas, drained

1 tsp sumac

330g pack cauliflower couscous

40g sultanas

30g whole blanched hazelnuts, toasted and roughly chopped

large handful rocket

For the pesto

15g hazelnuts, toasted

40g rocket

1 garlic clove, roughly chopped

15g Parmesan, finely grated

1 tbsp lemon juice

60ml extra-virgin olive oil

Each serving contains

Energy

1760kj423kcal21%

Fat

33g47%

Saturates

5g24%

Sugars

12g13%

Salt

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Toss together the onion, olive oil and chickpeas in a large shallow baking tray. Season well, sprinkle with the sumac and roast for 30 mins or until the onions are golden and the chickpeas are just turning crunchy. Shake the tray occasionally to ensure even cooking.

Meanwhile, heat a little olive oil in a large frying pan, add the cauliflower couscous and heat through for 3 mins, stirring continuously. Tip into a large serving bowl. Add the sultanas, hazelnuts and rocket and mix together.

To make the pesto, put the hazelnuts in a blender along with the rocket, garlic, Parmesan and lemon juice and blend until coarsely chopped. Gradually add the olive oil a little at a time and blend until it forms a thick coarse paste. Season to taste and add more lemon juice if you like.